Best tomato-seafood stew

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Recipe by: jilsey

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Shrimp, shelled
1 c Onion, chopped
2 x Garlic cloves, minced
1 tb Oil, cooking
16 oz Tomatoes, cut up, can
8 oz Tomatoe sauce, sodium reduce
1 x Potato, peeled, chopped
1 x Celery, stalk, chopped
1 x Green pepper, medium, choppe
1 x Carrot, medium, shredded
1 ts Thyme, dried, crushed
1/4 ts Pepper
4 x Hot sauce, bottled, (dashes)
20 oz Whole baby clams,drained,can
2 tb Parsley, snipped

* fresh or frozen shrimp
~------------------------------------------------------
~------------------ PER SERVING: 175 cal., 18g Pro.,
18 g Carbo., 4g fat, 78mg Chol.,
240 mg Sodium, 749 Potassium Thaw shrimp, if frozen; halve
length-wise. In a large saucepan cook onion and garlic in oil till
tender. Stir in undrained tomatoes, tomatoe sauce, potato, green
pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to
boiling; reduce heat. Cover and simmer 20 to 25 minutes or till
vegetables are tender. Stir in shrimp, clams, and parsley. Bring to
boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till
shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS